Complex and drinkable, Sea Legs delivers flavors of roasted malt and chocolate. Sea Legs was aged in Bourbon Barrels for nearly 12 months adding toasted vanilla and bourbon notes to the flavor profile. This Medium-bodied Baltic Porter has a complex malt profile and mild hop bitterness. With a hidden ABV of 8%, Sea Legs is a siren of a beer.

More User Reviews:

4/5 rDev -2.2%look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4

From BeerAdvocate Magazine #73 (Feb 2013):

Great execution with the barrel aging and a hell of a job with brewing a robust Baltic Porter. Very balanced which is great to see with any beer that is aged in booze barrels, nothing is lost but all is complemented. Any worth beer geek should seek a bottle or two of this out.

Poured into becker pint glass; jet black with an awesome brown head from an easy pour that doesn't fade at all, leaving nice lacing as it slowly descends. Smells of big chocolate, coffee, booze, metallic malt. A big smell, delicious. Tastes like big chocolate and coffee, slightly tart, very big and malty, dark bread. BIG taste. Mouthfeel is HUGE, creamy and smooth. `Overall, this is such a big beer I regret choosing it as the second beer for the evening. Big beer, big mouthfeel, damn.

750ml, caged and corked Burgundian bottle. Thanks be to doktorzee for grabbing this for me in Vegas last month. Nice to see my workout today is wrestling the cork out of this one, sheesh.

This beer pours a pretty solid ebony, with prominent basal cherry cola highlights, and a roiling tower of frothy, foamy, and rocky tan head, which leaves a thorough array of chunky chain-link fence lace around the glass as it slowly settles to an attractive whipped-cream cap.

The bubbles are a bit frizzy up front, but settle to a dull hum soon enough, the body a bit on the light side of medium weight, and rather tight in its seemingly unassailed smoothness. It all finishes off-dry, the lingering chocolate, caramel malt, and milky essences not yet devoid of sweetness, despite the continuing onslaught of coffee, bare wood, and alcohol.

This seems to be what happens when you drop a porter into some American whiskey barrels - the base beer's robust (I'm assuming, here) attributes, while not exactly disappearing, still have to endure a large dose of the ol' thinning barrel treatment. Yeah, that's the flipside of the whiskey-cask aging coin - if the big caramel, vanilla, and oak woodiness don't honour their paychecks by doing their song and dance, we're left in a fix. Not a bad thing, per se, but a reduced one, all the same.